heirloom tomatoes

Heirloom tomatoes may seem flawed, but it’s actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they’re sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Heirloom Tomato Tart

Dough

pounds ripe heirloom tomatoes (about 4 medium)

store-bought pesto

mozzarella (about 3 ounces)

basil

oregano

eggs

heavy cream

salt

black pepper

Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.

Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.

Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.

Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.

In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.

Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.

Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.

Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.

Tomato Risotto

olive oil

Salt and pepper

arborio or carnaroli rice

red-pepper flakes

garlic

white wine

tomatoes

boiling water or vegetable broth

tomatoes,

parsley,

Snipped basil,

Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.

Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.

Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.

When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.

Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

Don&amp;#x2019;t be *tarty* for the party.

Heirloom Tomato and Ricotta Tart

For the Crust:

all-purpose flour,

Gruyère cheese

unsalted butter,

water

For the Filling:

ricotta

Parmesan

basil leaves

mint leaves

lemon zest

garlic cloves, smashed

red pepper flakes

Kosher salt,

For Assembly:

heirloom tomatoes, sliced ¼ inch thick

honey

Flake sea salt and pepper,

Basil and mint leaves,

The Heirloom Tomato and Ricotta Tart That Will Make Summer Feel Eternal

Tomato Ricotta Galette – this rustic pie recipe marries the flavors of a pizza with a flakey crust and juicy heirloom tomatoes.

Tomato Ricotta Galette

all-purpose flour

unsalted butter, frozen

olive oil (plus extra for drizzling)

onion

ricotta cheese (about 1/2 cup)

oz grated Parmesan cheese (about 1/2 cup)

oz feta cheese (scant 1/4 cup)

2-3 tomatoes (sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes))

kosher salt and pepper

parsley leaves (chopped, for garnish)

Parmesan cheese (for garnish)

In a medium bowl, stir the flour and salt together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the dough:

Preheat the oven to 400°F.

Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.

In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.

Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing. Enjoy while warm.

Make the galette:

Light, refreshing and quick to make, this superfood superbowl is guaranteed to have you feeling happy.

Almond kofta balls with heirloom tomato salad

(200 grams) tricolour quinoa (we used Woolworths Macro)

lamb mince

garlic clove, crushed

tsp garam masala, toasted

(120 grams) roasted almonds, roughly chopped

mixed olives

heirloom tomatoes, chopped

mint leaves, picked

firm feta, to serve

orange

garam masala, toasted

tbs extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Looking for comfort food without the carbs? Try this healthy cauliflower pizza, topped with a fresh zucchini pesto and roasted vegetables.

Cauliflower pizza with zucchini pesto

cauliflower,

eggs, beaten

parmesan, finely grated

asparagus, trimmed,

mixed heirloom tomatoes, halved lengthways

artichoke hearts, drained, halved lengthways

red onion, thinly sliced into rounds

lemon

burrata cheese (substitute with torn buffalo mozzarella)

zucchini, roughly chopped

(40 grams) almonds

garlic cloves

(20 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Simple and fresh heirloom tomato salad, jazzed up Mediterranean-style with a garlicy, lemony dressing--kicked up a notch with spicy peppers--and a dash of dukkah (or za&#039;atar)! Check out the many variations for this simple recipe to use up your summer tomatoes.

Heirloom Tomato Salad with Dukkah

garlic cloves, (minced)

lemon, (juice of)

extra virgin olive oil

Kosher salt and black pepper

ancho

tbsp Dukkah,

tbsp chopped fresh mint, (optional)

In a small bowl, combine the garlic, lemon juice, olive oil, and a good pinch of kosher salt. Whisk well to combine. Add the chili peppers, if using , and give it another whisk. Set aside for now.

Slice the heirloom tomatoes into ¼-inch round slices and arrange them on a large plate. Drizzle with as much of the dressing as you like and keep the rest to the side for dipping.

Top with the dukkah and fresh mint. Serve!

Eating your vegetables has never looked and tasted so good.

Spiced eggplant fritters

eggplants,

(75 grams) plain flour, seasoned

tsp ground sumac

(100 grams) panko breadcrumbs

(280 grams) thick Greek-style yoghurt

heirloom tomatoes, sliced

pomegranate

spring onions, thinly sliced

red vein sorrel, to serve

So refreshing and easy, you'll want to make this 5-minute tomatoes and feta salad whenever you have ripe tomatoes on hand, heirloom or not.

Heirloom Tomatoes and Feta Salad

tomatoes (preferably heirloom)

Balsamic vinegar

olive oil (optional)

feta cheese (crumbled)

basil or other fresh herb (chopped (optional))

Slice however many tomatoes you'd like and arrange them on a plate.

Drizzle with the balsamic vinegar. Add a bit of olive oil if you&#x27;d like (I do only sometimes).

Sprinkle with black pepper.

Add crumbled feta evenly over tomatoes, top with herbs, if using and serve.

This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes I make this on a yeasted olive oil pastry. So it’s really not a pizza, more like a tart.  

Pizza Margherita

garlic cloves, halved, green shoots removed, and minced

whole wheat pizza dough

garlic olive oil (above)

mozzarella goat cheese

pepper

basil leaves, torn into small pieces

Combine the oil and garlic in a small, heavy saucepan, and place over medium-low heat. Insert a thermometer, and when the oil reaches 140 degrees, just before the garlic begins to sizzle, remove from the heat and allow to cool. Strain. Refrigerate the oil, and use as directed.

Preheat the oven to 450 degrees, with a pizza stone inside if you have one. Roll or press out the pizza dough to a 12- to 14-inch round. Place on a well floured baker’s peel or an oiled, cornmeal-dusted pizza pan.

For the garlic olive oil

Gently brush the crust with 1 tablespoon of the garlic olive oil. Sprinkle the mozzarella or the goat cheese over the surface, and top with the tomato slices, overlapping them slightly. Season with salt and pepper.

Slide the pizza directly onto the stone from the peel if using one, or place the pizza pan in the oven. Bake until the edges begin to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the tomatoes. Sprinkle on the basil and serve. Alternately, allow to cool, then sprinkle on the basil and serve.

For the pizza

This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

Classic Caprese Salad

fresh, best-quality mozzarella (preferably buffalo milk)

basil, leaves

Flaky sea salt,

High-quality olive oil

While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.

Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.

On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Spaghetti sauce, homemade from scratch. Your ancestors would be proud!

Classic heirloom tomato sauce

lbs (1.4 kg) very ripe red

extra virgin olive oil (see cook’s note 2)

garlic –

balsamic vinegar (preferably 20 to 25 years old)

Place the tomatoes in a food processor and process until coarsely chopped. For a more textured sauce, crush the tomatoes by hand.

Heat a large heavy-bottomed pot at medium-high heat. Add the olive oil and garlic and sauté for about 30 seconds to 1 minute until the garlic softens, but don’t let it brown. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 40 minutes to 1 hour (depending on how watery your heirlooms are) until the sauce has thickened and the tomatoes separate from the olive oil, stirring from time to time. Add the basil leaves, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted, stirring continuously. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.

Cook’s note 1: Refrigerate up to 3 days or freeze up to 3 months.

Cook’s note 2: If making several batches of the recipe, decrease the olive oil by a third and increase the cooking time to about 30 minutes for each additional portion.Example: If you multiply the recipe 3 times, use 9 lbs tomatoes, 2/3 cup oil and simmer the sauce for 1 hour and 40 minutes to 2 hours. All other ingredients in the recipe can be multiplied exactly 3 times. Last but not least, you’ll need to increase the heat as it’ll take more heat to keep a good simmer going with this much sauce.

Our Sumac Salad recipe gives you all the yummy middle eastern flavour minus the carbs! Made with simple ingredients and zingy sumac, which makes it perfect for serving alongside your next lamb roast or at your next barbecue. 

Sumac Salad - Lebanese Salad

cherry tomato medley ((approximately 18 ounces or 4 cups))

Lebanese cucumbers

red banana capsicum/peppers ((approximately 1 medium, 4.2 ounces or 1 cup diced))

onion ((approximately ½ a medium onion, 2 ounces))

mint chopped leaves

parsley leaves

lemon juice

sumac

chilli powder ((or more if you like things spicy))

Wash your cherry tomatoes under cold running water, pat dry then cut in half. Transfer to a colander, season with some sea salt to help release the wonderful tomatoey flavour.

Wash, trim and peel your cucumber, capsicum/pepper and onion.

Wash your parsley and mint, either shake dry or spin dry using a salad spinner. Strip the herb leaves from the stems and then roughly chop.

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The most viewed heirloom tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Cauliflower pizza with zucchini pes...

Heirloom Tomato Salad with Dukkah

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Pizza Margherita

Classic Caprese Salad

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The most viewed heirloom tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine